Walnut Chai Pancakes

You’re going to love these walnut chai pancakes!

Chai tea-infused whole grain pancakes topped with vanilla yogurt and walnuts.

A unique and easy breakfast that everyone will devour!

How to make walnut chai pancakes

Featured Ingredients

• Flour: Any all-purpose flour will work.
• Chai tea leaves: From 4 tea bags.
• Baking powder and eggs: To make them super fluffy.
• Milk: To bring everything together.
• Oil: Any neutral oil will help give these pancakes moisture and crisp the edges.
• Sugar: Just a touch to make them a little sweet.
• Vanilla: Flavor, flavor, flavor.
• Yogurt: As a topping for the pancakes.
• Walnuts: Toasted, for a bit more nuttiness and flavor.

Step-by-Step Instructions

1. In a medium mixing bowl, whisk together the flour, chai tea leaves, baking powder and salt.
2. Whisk in the milk, eggs, oil, sugar and vanilla extract until just combined (batter should be lumpy).
3. Heat a saute pan or cast iron skillet to medium-high heat and coat with cooking spray.
4. Working batches, pour ¼ cup heaps of batter into the pan.
5. Cook until bubbles start to form on the top. Flip and cook another 30-60 seconds, until bottom has browned.
6. Stack pancakes and top with vanilla yogurt and walnuts.

Recipe Substitutions and Alterations

• For the flour: Use all-purpose, whole wheat pastry, whole wheat white, whole wheat, oat or gluten free all-purpose flour.
• For the chai tea: Use caffeinated or decaf, depending on your preference.
• For the milk: Use whatever type of milk you enjoy or have on hand.
• For the oil: Use any neutral flavored oil, like avocado.
• For the sugar: Use granulated sugar, brown sugar or a sugar substitute like Swerve or stevia.
• For the toppings: Use maple syrup instead of yogurt and use any nuts or skip them.
  • Fruit or fruit syrups are also great pancake toppers!

Nutrition Considerations

• To make these gluten free: Use gluten free all-purpose flour.
  • Be sure all ingredients you choose are gluten free.
• To make these dairy free: Use a dairy free milk and yogurt alternative, such as soy, pea, oat, coconut or almond.
• To make these vegan: Use a plant-based milk and yogurt alternative, such as soy, pea, oat, coconut or almond.
  • Try an egg substitute like Bob’s Red Mill Egg Replacer or a flax ‘egg’ (although I haven’t tested this).
• To make these nut free: Do not top with the walnuts.
  • Be sure all ingredients you choose are nut free.
• To make these egg free: Try an egg substitute like Bob’s Red Mill Egg Replacer or a flax ‘egg’ (although I haven’t tested this).

Breakfast or brunch ideas:

• Sausage Spinach Quiche
• Chocolate Raspberry Oatmeal Chia Pudding
• Blueberry Glazed Donuts
• Hash Brown Chorizo Egg Cups
• Lemon Ricotta Pancakes
• Honey Nut Granola

Walnut Chai Pancakes

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Chai tea-infused whole grain pancakes topped with vanilla yogurt and walnuts.

• Author: Julie Andrews
• Prep Time: 5-10 mins
• Cook Time: 10-15 mins
• Total Time: 15-25 mins
• Yield: 12 pancakes (Serves 6) 1x
• Category: Breakfast
• Method: Stove-Top
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups flour*
• 4 teaspoons chai tea leaves (from 4 tea bags)
• 2 teaspoons baking powder
• ¼ teaspoon coarse salt
• 1 ¼ cups milk (of choice)
• 2 large eggs
• 2 tablespoons oil
• 2 tablespoons granulated sugar
• 1 tablespoon vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup chopped walnuts

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Instructions

1. In a medium mixing bowl, whisk together the flour, chai tea leaves, baking powder and salt.
2. Whisk in the milk, eggs, oil, sugar and vanilla extract until just combined (batter should be lumpy).
3. Heat a saute pan or cast iron skillet to medium-high heat and coat with cooking spray.
4. Working batches, pour ¼ cup heaps of batter into the pan. Cook until bubbles start to form on the top. Flip and cook another 30-60 seconds, until bottom has browned.
5. Stack pancakes and top with vanilla yogurt and walnuts.

Notes

Substitution Tip: Use all-purpose, whole wheat pastry, whole wheat white, whole wheat, oat or gluten free all-purpose flour.

Nutrition

• Serving Size: 2 pancakes
• Calories: 260
• Sugar: 4g
• Sodium: 346mg
• Fat: 13g
• Saturated Fat: 1g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 11g
• Cholesterol: 65mg